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Easy Ground Beef Chili Recipe with Bread Bowl

Easy Ground Beef Chili Recipe with Bread Bowl

Thick, savory ground beef chili is simmered with tomatoes, beans, and classic spices before being served in toasted bread bowls. This comforting recipe makes four bread bowls and is ready in about an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chili
  • 1 pound (450 g) Ground beef, preferably 80-85% lean
  • 1 about 1 1/2 cups Medium yellow onion, diced
  • 3 cloves Garlic cloves, minced
  • 2 tablespoons Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Dried oregano
  • 1 teaspoon Kosher salt, plus more to taste
  • 1/2 teaspoon Black pepper
  • 1 28-ounce can Crushed or diced tomatoes, undrained
  • 1 15-ounce can Tomato sauce
  • 1 15-ounce can Kidney beans, drained and rinsed
  • 1 15-ounce can Pinto or black beans, drained and rinsed
  • 1 cup (240 ml) Beef broth or water
Bread Bowls
  • 4 6-7 ounce rolls Round sourdough or crusty bread rolls
  • 1 tablespoon Olive oil or melted butter, optional
Optional Toppings
  • As needed Shredded cheddar cheese
  • As needed Sour cream
  • As desired Sliced green onions, chopped cilantro, jalapeños, crackers, or tortilla chips

Method
 

Step-by-Step
  1. Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it into small pieces, until browned; drain excess fat if necessary.
  2. Add the diced onion and cook for 4-5 minutes, until softened. Stir in the minced garlic and cook for 30-60 seconds, just until fragrant.
  3. Add the chili powder, cumin, paprika, oregano, kosher salt, and black pepper. Stir and cook for about 30 seconds to bloom the spices.
  4. Stir in the undrained tomatoes, tomato sauce, kidney beans, pinto or black beans, and beef broth. Bring the chili to a gentle boil.
  5. Reduce the heat to low, cover the pot partially, and simmer for 25-35 minutes, stirring occasionally. Continue simmering longer if you prefer a thicker chili.
  6. Taste the chili and adjust the salt, chili powder, or black pepper. Serve hot in prepared bread bowls with your favorite toppings.
Bread Bowls
  1. Heat the oven to 350°F (175°C). Use a serrated knife to cut a round opening from the top of each roll, leaving about a 3/4-inch border, then pull out the soft center while keeping a sturdy shell.
  2. Brush the inside lightly with olive oil or melted butter if desired. Place the bowls on a baking sheet and bake for 5-8 minutes, until slightly crisp; do not overbake.

Notes

Keep the chili fairly thick so it does not soak through the bread quickly. Blooming the spices with the beef and onion adds deeper flavor. Reserve the removed bread for dipping or croutons, and add a little shredded cheese inside each warm bowl for extra protection. Refrigerate leftover chili in a covered container and reheat gently on the stovetop or in the microwave.